Scrambled Eggs with Diced Tomatoes and Cheddar
Fluffy scrambled eggs mixed with fresh diced tomatoes and melted cheddar cheese, a classic and quick breakfast.
Ingredients
- •4 large eggs
- •2 tablespoons milk (or water)
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon butter or olive oil
- •1/2 cup diced ripe tomatoes (about 1 small tomato)
- •1/4 cup shredded cheddar cheese
Dietary Info
Instructions
- 1
In a medium bowl, whisk together the eggs, milk (or water), salt, and pepper until well combined and slightly frothy.
- 2
Heat the butter or olive oil in a non-stick skillet over medium-low heat. Once the butter is melted and shimmering, pour in the egg mixture.
- 3
Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
- 4
Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, gently folding and stirring the eggs, until they are mostly set but still slightly moist.
- 5
Add the diced tomatoes and shredded cheddar cheese to the eggs. Continue to gently fold and stir until the cheese is melted and the tomatoes are warmed through, about 1-2 minutes. Be careful not to overcook the eggs.
- 6
Remove from heat immediately and serve hot.
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